New York Magazine: “Erik Blauberg is an original with the force of a Michel Guerard. Two or three notes into that first lunch, a chorus of flavor, the brave greenery of spring, the two of us are barely able to contain the squeals of discovery” Gael Greene

New York Times: “This is food that offers constant pleasant surprises; no wonder people seem so happy here” – Ruth Reichl

Avenue Magazine: “Best of the Best” – “The décor is equally dramatic as the food”

James Beard House: “Every dish that comes out of Erik Blauberg’s kitchen is a new world masterpiece”

GQ, Esquire Magazine: “Erik Blauberg has replaced the once dreary ‘Continental Cuisine’ circa 1965 with a real snap and great depth of flavor, from seasonal American game to wild mushroom risotto, while at the same time refining ’21’ classics like the famous burger.”

Crain’s New York Business: “Chef Blauberg’s blend of cutting edge with ’21’ classics has the 67-year-old ‘saloon’ buzzing. The celebrity count is higher than ever.”

New York Post: “Erik Blauberg has reinvented ’21’s’ kitchen. This talented chef constantly creates new, powerfully complex offerings as well as keeping the best of the original dishes.”

J. Walman’s Restaurant Report, WEVD FM: “Blauberg has achieved the near impossible, he has managed to keep the old crowd happy by retaining the signature dishes (beautifully executed).”

New York Daily News-Restaurant Consultant Super Star Food and Beverage Magazine: “Getting into the business of turning restaurants from destitute to profitable seems to come Naturally for Blauberg”

Nation’s Restaurant News – The Restaurant Fixer: “The ten top mistakes restaurants make. “Blauberg is a total badass when it comes to purchasing product.”

Forbes Magazine: “Erik Blauberg as a hospitality expert has commented in recent article”

John Mariani – Food Critic: “Who has named Blauberg as one of the top 10 chefs in New York City.”

Crain’s NY Business: “Erik Blauberg as a hospitality expert has commented in several articles on the economic climate and its effect on the restaurant industry in NYC.”

Handelsblatt: “Blauberg’s advice has also been captured recently on an international level, as seen in Germany’s leading economic commercial newspaper.”

BBC- Interview with Erik Blauberg: EKB Restaurant Consulting, “On the economic climate and its affects in the hospitality industry.”

Awarded 4 Stars from Forbes magazine, 8 years in a row A culinary historian, avid traveler, truffle hunter and accomplished food photographer, Blauberg’s professional accolades include being named “One of the World’s Great Chefs” in the Culinary Institute of America’s Great Chef Series, serving as Executive Chef for the 12th Annual James Beard Holiday Auction, earning the Special Achievement Jay Walman Award presented by Ivana Trump, being named “One of the World’s Best Chefs” and receiving the “Five Diamond Award” from the Academy of Hospitality Sciences.

Awarded 5 Stars from Mobil Travel Guide

America’s Best Hotels and Restaurants 5 Stars

Awarded 4 Stars from The Downtown Insider New York “Spectacular”

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